• Massage kale with olive oil, salt, and lemon juice until tender. The more you massage, the easier it will be to eat and digest (the bitterness will subside as well). Once massaged, set aside in a container and put in the fridge.*

Chili Maple Roasted Butternut Squash

• Preheat oven to 375F.
• On a lined baking sheet, combine cubed butternut squash, maple syrup, vegetable oil and chili flakes and mix well to coat evenly.
• Bake for 25 min, turn, then bake for another 10-15 until you have tender squash with lightly browned edges. If you bake too long, the maple syrup might take a burnt flavour.
• Remove from oven and let cool.

Smokey Chickpeas

• In a pan over medium heat, cook chickpeas and toss with tamari, smoked paprika, maple syrup and vegetable oil. Cook until the liquid has cooked off and soaked into the chickpeas (about 4-5 min). Transfer to a container to cool.

Toppings

• Prepare the apples by slicing or chopping and then tossing in lemon juice to prevent them from oxidizing.
• Assemble the salads by layering massaged kale, roasted butternut squash, chickpeas, sliced Ontario apples, and pumpkin seeds. If you need more dressing, add lemon juice or your favourite light vinaigrette, but everything is seasoned so really all you need is a bit of lemon juice to brighten everything up.